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Aunt Alisa introduced these to the family, and we’re so thankful.  It has a traditional and deep flavor that makes you go, “Mmm.”  In fact, there’s been a delay in posting, because when Aunt Alisa brings them to family functions, they’re eaten before we can get a picture.

If you love enchiladas, but want to try a different recipe, Aunt Alisa has shared another enchilada recipe that she grew up making (Cheesy American Enchiladas), and Aunt Ky has shared one of Uncle Lee’s favorites: Green Chili Chicken Enchiladas.  Mexican Casserole is a delicious ground beef dish with Rico’s cheese and green chilis that doesn’t require rolling your tortillas.  It may be a better option if you’re in a hurry.

 

Ingredients

Filling

  • 1 pound ground beef
  • 1 tablespoon chili powder
  • ½ teaspoon salt
  • ¾ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ cup tomato sauce

 

Enchilada Sauce

  • ¼ cup canola oil
  • ¼ cup flour
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • ½ teaspoon oregano
  • 1 tablespoon chili powder
  • 2 cups beef broth
  • 1 tablespoon tomato paste

 

Assembly

  • ¼ cup canola oil
  • 12-15 white corn tortillas
  • 1 cup Monterey Jack cheese, shredded

 

Instructions

Filling

  • Brown the beef and drain the grease.
  • Add the seasonings and stir to combine.
  • Stir in tomato sauce.

 

Enchilada Sauce

  • Make a roux by heating your oil then slowly whisking in the flour. Let it cook for 1-2 minutes.
  • Add the seasonings and stir forming a thick paste.
  • Stir in the broth and tomato paste until smooth. Continue heating just below simmer until slightly thickened.

 

Assembly

  • Preheat oven to 350 degrees Fahrenheit.
  • Spread enchilada sauce just enough to cover the bottom of a glass 9×13 baking dish. Set aside.
  • Heat oil until oil is hot enough to bubble up when tortilla is dipped in. Then gently lay tortilla into the oil using tongs.  After 10-15 seconds, flip the tortilla.  (Tortillas will still be flexible, not browned and crispy.)
  • Fill each tortilla with a spoonful of beef and a sprinkle of cheese.
  • After filling, roll the tortilla and place in the baking dish seam side down.
  • When the pan is full, cover the top of the enchiladas with remaining enchilada sauce, then sprinkle with remaining cheese.
  • Bake for 10 minutes or until the cheese is melted.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8